Ingredients
Units
Scale
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/3 cup granulated sugar
- 1 heaping tsp cardamom
- 1/2 tsp all spice
- 1 tsp kosher salt
- 3/4 cup peeled and chopped pears (1/2" pieces)
- 1 1/3 cup heavy cream (additional as needed)
- 1 tsp vanilla extract
- 3/4 cup slivered almonds
- 2-3 tbsp raw cane sugar
Instructions
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, sugar, cardamom and all-spice.
- Peel and chop pears into 1/2 inch pieces and add to flour mixture. Gently toss together to coat.
- In a liquid measuring cup, mix together the vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
- Dump the dough onto a lightly floured work surface, I also like to work on a slipat or parchment paper. Gently gather and knead the dough into 4 disks using your hands, gently form into 1" thick cohesive rounds.
- Cut each disk into 4 even triangles.
- Place 1-inch apart on the prepared baking sheet and pop into freezer for 10-15 minutes*. Remove from freezer and brush the tops with heavy cream and place slivered almonds, brush one more top on top of the almonds and sprinkle with some raw sugar.
- Place in preheated oven and bake for 15-18 minutes until golden brown on tops and bottoms.
- Remove from the oven and transfer to cooling rack. Enjoy your delicious treats!
Notes
**Make ahead. Go through all the steps, except brushing with heavy cream & raw sugar tops. Once you have cut scones and placed almonds on top, you can freeze on the baking sheet until firm then toss them into a zip lock bag. Anytime you want a fresh scone, brush tops with heavy cream and raw sugar, pop into the oven and enjoy! Great before the holidays!